SMOKED BOURBON CHILI

Recipe courtesy of Ricky Woolstenhulme, part of #BGETeamGreen.

Ingredients

• 4 tbsp olive oil, separated
• 2 lbs. ground sirloin
• 1 lb. Italian sausage
• 2 onions, diced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 2 jalapeno chiles, seeded and finely chopped
• 2 serrano chiles, seeded and finely chopped
• 4 cloves of garlic, minced
• 1 28 oz can crushed tomatoes, with liquid
• 1 10 oz can rotel tomatoes
• 2 tbsp tomato paste
• 1 15 oz can kidney beans, drained
• 1 15 oz can chili beans
• 1 15 oz can white beans, drained
• 3 tbsp chili powder
• 1 tbsp ancho chile powder
• 1 tbsp ground cumin
• 1 tsp cocoa powder
• 1 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 3 tbsp Big Green Egg Ancho Chili & Coffee seasoning
• 2 Tb Tabasco® Sauce
• 1 cup red wine
• 2 oz bourbon
• 2 cups beef broth
• 2 bay leaves
• 2 dried ancho chili peppers to float on top

Method

1. Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C with 3 chunks of wood of your preference.
2. Place cast iron Dutch oven on the EGG and add olive oil. Let it heat up for a few minutes. Add the ground sirloin and sausage and stir to break the meat up into small pieces.  Cook for about 1 hour, stirring every 10-15 minutes. Remove Dutch oven from the EGG, drain the meat, and set aside.
3. Return the Dutch oven to the EGG, add 2 more tbsp of olive oil and sauté onions, green and red peppers, jalapeños and serrano peppers for about 10 minutes. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and the meat. Cook, uncovered, for about 2-3 hours
4. Remove bay leaves and dried chiles before serving.

Note: If you do not like it spicy, omit or limit the amount of jalapeno and serrano chiles.